If cooking be a science, then serving is an art. It perhaps more closely resembles painting than any other, for a well-spread table should be a picture, and each separate dish a choice bit in the landscape. The invalid's tray should be a dainty Dresden water-color of delicate hues and harmonious tints.

It is not easy to give definite directions in regard to serving, for it involves so much of good taste in so many directions, and depends so largely upon the individual and the circumstances. It requires intelligent study, a cultivated habit of thought, and the appreciation of symmetry, and the harmony of colors; to do it well one must ever judge anew and arrange again, for no two meals are exactly alike in all their details.

Importance of Skill in Cooking

Of course, the most important thing in serving is the thing to be served. A badly prepared or unwholesome dish, no matter how beautifully it may be presented, is worthless—perhaps even worse, for it may prove a positive source of evil. An indifferently done steak, served on a silver platter, is less acceptable than one perfectly cooked on plain china, or a bit of burned toast on Dresden ware than a daintily browned piece on a common white plate. Put the force, therefore, of your efforts on securing that which is wholesome in itself, adapted to the needs of the patient, and perfectly cooked; then serve it in the most attractive manner at your command.

Good Serving a Necessity

Good serving is a necessity for the sick. It should never be regarded as simply ornamental. When a person has the hunger of health, colors and dishes are not of great account; but when one is ill, or exhausted with fatigue, sometimes a pretty color, a dainty cup, or beauty of arrangement makes all the difference, and one is tempted to eat when otherwise the food would remain untouched.

Preparation of the Invalid's Tray

Simplicity should rule at all times the arrangement of an invalid's tray. Anything like display is entirely out of place. Japanned trays of oval shape are the ones in general use. When one is fortunate enough to possess a silver tray, the dishes may be placed directly upon it, or on a doily, which covers the center of it. All other trays should be completely covered with a dainty snowy napkin, or tray-cloth.

After the napkin has been neatly spread upon the tray, place a plate in the middle of the side nearest to you, and then arrange the other dishes about it, with the tiny earthen teapot on the right, and the sugar-bowl and cream-pitcher of silver next to it; the knife, fork, and spoons should be on the right and left of the plate, never in front of it. The various dishes to be served should then be arranged symmetrically in other parts of the tray, not scattered about without the appearance of order.

Never crowd a tray. Calculate beforehand how many dishes you will probably have, and select a size accordingly. Serve a single glass or a single cup on a small round or oval tray with a doily, never on a large tray, such as might be selected for a meal.

When practicable use silver dishes for meats, soups, coffee, hot milk, or any hot food; when these cannot be had, use hot china.

Importance of Harmony of Colors

Avoid discords in color. Most women have an instinctive appreciation of color, and by giving some thought to the subject of harmonies, and observing the methods of others who are known to have good taste in such matters, bad blunders in the arrangement of a tray or a table may be avoided.

Red with yellow, blue with green, and yellow with pink are inharmonious combinations of color; but yellow with white, blue with white, dull orange with brown, violet, and pale gold are exquisite together.

A cup of chocolate in pale pink or dull red, coffee in buttercup yellow, especially when served without cream, and green tea in Nile green, appeal to the eye as well as to the taste, giving double pleasure—gratifying two senses instead of one.

Color plays a very important part in serving food. It produces strong effects in some persons who are deeply moved by harmonies or discords in it, as others are by harmonies or discords in music. Color appeals to the esthetic side of some natures much more forcibly than many of us are aware.

The story is told of a lady, possessed of unusually keen color-perception, who had been living for many months in a house furnished in monotonous hues, and in which the table was always set in plain white cloth and white china. Being invited to lunch with a friend in the neighborhood, she was moved to tears at the sight of a beautiful table, decorated with a scarlet cloth, flowers, and harmoniously contrasting colored china.

The effect of the colors upon the emotions was similar to that which is sometimes produced by an exquisite strain of music. Who can say how much of subtle refining influence may be exerted by such things? Regarded as a general thing only in the light of the ornamental, they are too often looked upon as luxuries, and therefore dispensable; but whatever ministers to the esthetic side of the mind must be elevating, and the influence of neatness, of beautiful surroundings, of harmonious colors, of art in any form, inevitably produces an effect upon character. In time such surroundings become necessities, and when the individual is deprived of them they are missed, and he feels a sense of dissatisfaction with those of meaner kind—perhaps dissatisfaction with a poorer or lower life in any way—and imperceptibly these seeming ornaments of existence may be the means which shall lift many an one into a higher plane of life, so that, aside from their practical value, all the niceties of household affairs may have a lasting effect for good upon character.

To be progressive, one must be constantly in a frame of mind to learn, and ever on the alert for information. Fashions change in serving foods as in other things. However, there are certain fixed principles which always remain unchanged. Perfect neatness, orderly and pleasing arrangement, and harmonious coloring are ever essential.

For the invalid's tray use the prettiest china obtainable. In a private house there are always some choice and precious pieces—teacups, quaint silver pitchers and spoons, pretty plates, and delicate thin tumblers. These will be gladly placed at the disposal of the sick one, especially if the nurse will volunteer to be responsible for them.

To prepare a meal for an invalid after planning the food, the first necessary articles are a tray clean on both sides, a neat napkin to spread over it, and exquisitely clean dishes done by a servant known to be neat, or by one's self. It not infrequently happens, especially in houses in which the mistress leaves everything to the servants, and never goes into the kitchen, that dishes are washed in such surroundings of dirt, and wiped with such unclean towels, as to be dangerous for any one to use. It is therefore necessary for a nurse to understand about such matters, and to see to it that her patient's dishes are above suspicion. In fact, it is a dainty attention on her part to care entirely for the tray-dishes of her charge.

Care of Dishes and Trays in Contagious Diseases

In some forms of disease it is absolutely necessary, in order to prevent contagion, that a nurse should attend altogether to the tray and dishes, for it would almost never occur that any member of a household would understand an effectual method of sterilization.

In a contagious disease everything that goes to the bedside—dishes, knives, forks, spoons, napkin, the tray itself—should be rendered sterile by boiling in water for half an hour, or by treatment with steam for a similar time, before any one, except the nurse, even touches them.

Nothing should be used in the way of linen or dishes that cannot be washed without spoiling; therefore fancy silk doilies and other similar furnishings are to be avoided.

When it is necessary to taste of food before giving it to a patient, take some into a separate dish, and use a separate spoon or fork; or, if it is a liquid, take out a little with a spoon into another spoon, being careful that the one used for tasting does not at any time touch the liquid.

Never touch the bowls of spoons, nor the inside of plates and cups, with the fingers, unless the hands are prepared by thorough cleansing for it. A nurse who understands antiseptic surgery, and knows how easily contagion is carried, will appreciate the necessity of these precautions. The hands should be washed after arranging a bed, using a handkerchief, arranging the hair—in fact, always before handling either food or dishes.

Food and drink should not be allowed to remain exposed to the air for any length of time. Most kinds of food are excellent media for micro-organisms to flourish in, and consequently the food, if it be such as might be eaten afterward, deteriorates.

Then, from an esthetic point of view, it is the height of untidiness to allow a tray to remain in the sick-room any length of time after the meal has been eaten. It should be immediately removed with all traces of the meal, as should also fruit, glasses for water, lemonade, milk, etc., which may be used at different times during the day.

If the patient objects and wishes to have what is left for future use, assure him that it is near at hand, and being kept cool and clean for him. By punctually fulfilling promises made about such matters, he will very quickly learn to trust a nurse, not only in these, but in other things.

Tray Decoration

For decoration for a tray nothing should be used besides pretty china and flowers. A slender glass or silver vase with a blossom or two, or a delicate fern with a white or pink flower, are always suitable. It is well to use ferns and other fresh green decorations liberally, especially in winter. Green is always grateful to the sight, and sometimes a single spray will give pleasure to an invalid for hours.

Violets, roses, orchids, and all flowers that are dainty in themselves, are always in good taste, but a very few or a single blossom is all that is allowable. A big bouquet on a tray or an invalid's table is as out of place as a whole roast or a whole pudding. Flowers with strong odors or primary colors should be avoided, such, for instance, as marigolds, fleur de lis, and dahlias. They are handsome in a garden or a hall, but not at the bedside.

Little attentions in the way of ornamentation, and thoughtfulness as to an invalid's meal, are deeply appreciated. They show that an effort has been made to please, and to many sick ones the feeling that they are a constant care to those about them is a very oppressive one. It should be the pleasure of a good nurse to dispel such thoughts. It is the duty of every nurse to do so.

Variety, Intervals of Feeding

Variety for those who are sick (after they are out of danger, and waiting for strength to return) is just as necessary as for those who are well, and for the same reason—that is, to furnish the body with all those substances required for perfect nutrition. Many think that because a person is ill, or an invalid, he must be denied all things that are good, and fed upon such dishes as well persons generally abhor, like water gruel, thin oyster stews, and half-cooked corn-starch pudding.

It is curious how such an idea should have been lodged in the mind, but it is probably a relic of the old treatment in the days before antiseptic surgery and the modern practice of medicine. Now, as soon as a patient is out of danger, careful feeding with a variety of wholesome, perfectly cooked, nutritious food—of course, wisely administered as to quantity—is an essential part of the treatment, and constitutes nearly the whole cure in some forms of disease of the nervous system.

The body, depleted and exhausted by long-continued sickness, is without resources, and must draw from food (and, of course, air) all those substances needed for repair and the restoration of bodily vigor. To insure this, different kinds of food are required, for no single one, not even milk, contains everything needed.[44] Fruits of various kinds, green salads and vegetables, fish, beef, and mutton should be used, as well as milk, eggs, chicken, and toast.

Ease in serving the sick is an accomplishment in a nurse, and a certain amount of seeming indifference is an advisable quality to cultivate. It is a good plan to take every possible care in preparing a meal for a sick person, and then to appear not to notice whether he eats; for sometimes sensitive people, in their desire not to disappoint, or in their endeavors to please, will eat when they do not care for food.

Endeavor to remember individual tastes, and try to gratify them; always do so when it is in your power, for these individual preferences are often true instincts of the individual nature striving to secure that which is best for it. If a man asks for the second joint of a fowl, don't take to him a cut from the breast, even though you may think it the choicest portion.

Food should be given at regular intervals. If a patient is very ill, the rule is to administer nourishment in small quantities and often. Sometimes a patient is too feeble to help himself to food, and then he must be fed by the nurse. When such is the case, she should be extremely careful, no matter what the pressure of other work may be, not to hurry him. Give him plenty of time,—first, that the food may remain in the mouth long enough to be mixed with the saliva, for saliva is one of the digestive juices; and second, so that it may be thoroughly masticated and broken; otherwise it will be thrown into the stomach in large masses, and may not digest at all.

The quantity of food given will always depend upon the condition of the person, and will consequently vary for each individual. Give rather too little than too much, with, of course, the understanding that there is always an abundance to be had. A little is often a challenge, especially to one of delicate appetite; a large quantity is always vulgar. It is much better to carry a second portion to one who needs it than to offer too much at first.

No exact and definite directions can be given for the serving of special dishes, for a nurse's resources in the way of china, etc., are so uncertain; but a few hints in regard to some principles that, no matter what the circumstances are, never change may be found of service.

For instance, water, lemonade, milk, milk-punch, and all other cold drinks are most healthful when cool, not ice-cold. Ice-cold water, ice-cold milk, and all chilled drinks are always forbidden for both sick and well, except in fevers, in extremely hot weather, and in unusual cases, when only a few spoons of liquid are taken. Even in these cases it is a question whether cool liquids would not do as well. We all know the danger of taking a large quantity of ice-cold drink when overheated. Even death has frequently resulted from it.

Serve tea, coffee, cocoa, bouillon, broth, gruel, and all hot drinks in cups which are hot, not lukewarm. Soup as a part of a meal should be served in a covered silver dish when practicable, for silver may be made very hot, and no other is so pretty. In lieu of silver use a covered china dish, or a bouillon-cup made hot in an oven beforehand. Remember that the warmth of all these foods is one of their valuable qualities.

Beef-juice and beef-tea may be offered in a red wine-glass, to conceal the color, which is sometimes at first unpleasant to those unaccustomed to the use of rare beef; but the taste of these is so acceptable and savory that, after taking a few spoons, the objection vanishes.

Cups and tumblers ought not to be filled to more than within a half inch of the top. The best argument for this custom is, that it is considered good form; but there is a good reason back of it, as is the case in most other established customs. If a cup be filled to the brim it cannot be moved without spilling the liquid over the outside; this occasions wiping, which it is especially difficult to do, and waste of a certain portion of the contents; then it is not easy to drink from a cup so filled.

Fruits, such as oranges, grapes, peaches, and tomatoes, should be served cool, but not cold or chilled. The ideal way to eat fruits is without artificial cooling. A peach is never so delicious as at the moment it is gathered from the tree, just ripe, and tomatoes have the finest flavor eaten directly off the vines; but it is seldom that these fruits or others can be so obtained, and we, knowing that fruits do not keep well except in cool places, are apt to associate a certain degree of coolness with them. The objection to serving fruits very cold is that, besides the fact that they are not as readily digested so, their delicate flavor is lost, for the cold contracts the sensitive papillÆ of the tongue, and thus the power of tasting is temporarily deadened.

Oranges, peaches, and plums may be used uncooked, as they are extremely easy of digestion so, and also grapes, unless there is objection to the seeds, in which case they should be cooked, and the seeds strained out. Apples and pears are safer cooked; tomatoes may be eaten either way.

Transparent jellies are pretty served in glass dishes, and ice-cream, sherbets, and ices in china saucers, or ice-cream dishes of pink, or other delicately warm colors. Ice-cream, uncolored, in shell pink, is much more attractive than it is in cold mauve or green. Water-ices, which usually have color of their own, may be served in dishes to match it. Raspberry or strawberry ice is lovely in dull rich red; apricot ice in yellow—that is, a certain shade of Écru which harmonizes with the color of the fruit—and pineapple and lemon ice in Dresden ware are very pretty.

Eggs should be opened into a hot, though not very hot, egg-glass. It is the proper thing to do so even when a patient is well enough to open them for himself, for, although the supply may have been obtained from the very best sources, there is always the risk that some of the eggs may be old, too old to be good.[45]

Oysters in the half-shell are served simply with salt, pepper, and lemon-juice, or horse-radish. A quarter or a half of a lemon is placed on the oyster-plate with the oysters, and after the salt and pepper are sprinkled on a few drops of lemon-juice are squeezed over each oyster, or a bit of horse-radish is placed on each.

Broiled oysters may be served with a sauce of melted butter, seasoned with salt, pepper, and lemon-juice or vinegar.

Toast is particularly acceptable with nearly all kinds of cooked oysters, and fancy shapes, such as tiny rounds, squares, and points, are excellent with stews, soups, and roasts, instead of crackers.

Dry toast ought to be eaten directly off the toaster, and, except in serious illness, butter may be given with it. Orange, gooseberry, raspberry, and other marmalades, currant, apple, and grape jellies, and baked sweet apples or apple-sauce, are excellent with either dry or water toast. Cooked apples in any form are delicious with milk and cream toasts.

It is the fashion just now to serve junket, slip, soft custard, lemon cream, tapioca cream, and similar delicate desserts in cups and saucers, not glasses. The quainter the pattern of the china, the prettier the effect.

---

A Plan for the Preparation of an Invalid's Breakfast

A plan for a breakfast, to consist of a peach, rolled wheat porridge, beefsteak, baked potato, coffee, and toast:

(1) Put the porridge, which should have been cooked the day before, on the fire to heat, and the potato into the oven to bake.

(2) Set some water to boil for the coffee, and the milk to heat to serve with it.

(3) Trim the steak, which should be a small piece an inch thick, an inch and a half wide, and three or four inches long; cut the bread, and make a butter-ball by rolling a bit of butter between two spatters made for the purpose.[46]

(4) Set a plate, cup and saucer, and dishes for serving the food, in the warming-oven to heat.

(5) Arrange the tray with a fresh napkin, knife, fork, spoons, salt and pepper, fine granulated sugar and cold cream for the porridge, and some lumps of loaf sugar for the coffee.

(6) Fifteen minutes before the potato is done make the coffee, and ten minutes later broil the steak; in the interim pare the peach, laying it open from the stone, and toast the bread.

Now, if calculation as to the time has been well made, everything will be ready—the potato baked, the porridge steaming, the coffee cooked, and the steak and toast waiting in the oven.

(7) Serve the fruit on a tiny fruit-plate, the porridge in a hot saucer, and the coffee, together. When the fruit and porridge are finished, offer the potato, wrapped in a doily to keep it warm, the steak in a hot covered silver dish, and the toast on an individual bread-plate. Or all may be served together when for any reason it seems best to do so: for instance, if the tray has to be carried a long distance, or up many flights of stairs.

The above arrangement is simply beginning with the things which require the longest time, and then taking each in such order that all shall be finished at the same moment.

By understanding the length of time required for each dish, there need be no hurrying, nor will anything be cooked too soon.

Dinner should be planned in the same way, and also supper. Even when there is not much cooking to be done the same idea prevails—that is, to begin with whatever requires the longest time, and to do last those dishes which spoil by standing; in other words, to be systematic, (1) because your meal is in better condition when so done, and (2) because it is easier for yourself. There then will be neither hurry nor worry, and work which ends with a satisfactory result is always a pleasure.

---